These smoked salmon over goat cheese on toasted crostini bread rounds are a Sunday Brunch favorite. The appetizers is so easy to put together, and taste fabulous.
8 oz soft fresh goat cheese
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
2 teaspoons of grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 Tablespoons olive oil
30 thin slices French-bread baguette
12 oz thinly sliced smoked salmon
Thinly peeled lemon peel strips from one lemon, cut into tiny slivers*
The one ingredient that makes a surprising difference is the sliver of lemon peel on each piece of salmon. The added zing from the lemon peel perks up the salmon and completes each bite.
*Use a sharp vegetable peeler to peel wide strips from a lemon. Probably the peel from just half of one lemon will do. Take a metal spoon and scoop out and discard any white pith that is under the peels you’ve removed. The pith is bitter. Then slice the peel into tiny slivers. If you do this part in advance, cover with plastic wrap so the strips do not dry out before you put them on the salmon.
1 Preheat oven to 350°F. Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.)
2 Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.)
3 Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.